Highlight techniques being used to identify the microbial diversity in a range of fermented foods. What are the risks of low acid fermented foods? What approaches can be taken to prevent foodborne pathogen contamination?
Managing Microbiomes for Safety
Dr. Breidt is a USDA Agricultural Research Service Microbiologist and Lead Scientist in the ARS Food Science Research Unit (FSRU) located in the Food, Bioprocessing and Nutrition Sciences Department at NC State University, Raleigh NC, and is also a USDA Professor of Food Science at NC State. He has a BS in genetics from The Ohio State University and a PhD in microbiology from the University of Kansas. He has over 30 years of experience working in the FSRU, primarily studying the microbiology of fermented and acidified vegetables. Current research is focused on acid resistant bacterial pathogens in fermented vegetables and other acid foods, to aid producers and regulatory agencies define safe production practices.